Sunday, March 15, 2009

This is one of the sweet/snack my mother use to make in huge quantity and store for us upto 3 weeks when we were kids. We can use various stuffing of your interest. Usual stuffing would be Roasted chick peas powder mixed with sugar, dry grated coconut and cardamom powder.I used crushed dry fruits and nuts as a filling.

1/2 cup Roasted chick peas coarsly powdered (you can use Sooji/poppy seeds also)1/2 cup sugar (adjust)1/2 tsp cardamom powder3 to 4 Tbsps Dry grated coconut2 Tbsps crushed cashews/walnutsMethod1) Mix the flour, 1 Tbsp ghee, salt with enough water to make a dough. It should not be too soft. Make a small balls, cover and keep aside.

2) In a pan, heat another Tbsp ghee and fry the grated coconut for 2 to 3 mins and keep aside. If using soori/Rava roast that also in ghee until it turns golden color. Mix the coconut, roasted chickpea powder/sooji, sugar, cardamom powder, crushed cashews/walnuts and keep this filling aside.

3) Roll each ball of the dough into a thin circle of around 6 inches, put 1 Tbsp filling on one half and cover with the other half. Fold the edges and press nicely so that filling will not come out during deep frying. you can wet the edges if required and press.

4) Heat oil in a pan and deep fry 3 to 4 at a time based on the size of the pan. Fry both sides untill they turn brown. You can fry more than what is shown in the picture above.

Cool and store in air tight container. They will stay fresh for 3 to 4 weeks.

I had some red and yellow baby bell peppers since many days and also some big red peppers and i made this pachadi with all of them. I also made Chikkudu kaya curry along with this and we kept eating more and more food saying Hmmm this is good.

This tasted good with curd rice or any kind of rice as a substitute for pickle and we can store this for a week in Refrigerator

I usually make spinach with Toor Dal. I tried this fry and liked it a lot and i am going to make spinach only this way from now onwards :-) It tastes great with either Roti or Rice. Easy to make and Healthy.

1 tbsp all purpose flour/maida1 tbsp butter1 cup milk1 tbsp grated cheesesalt and pepper to taste1) Cook macaroni in boiling water, drain and keep aside.2) Heat oil in a pan, crushed garlic, onion and peppers and stir-fry until onions turn transparant and then add chopped tomatoes, salt. While the tomatoes gets cooked, make the white sauce3) Heat butter in a pan and once it melts, add all purpose and fry for few seconds in low heat. Now add milk and grated cheese by stirring continuously until you achieve a sauce like consistency. add salt and pepper and keep aside.4) Add cooked macaroni to the onion-tomato mix and stir-fry for couple of minutes.

5) Take the macaroni into a baking vessel and spread the white sauce and bake at 375 degrees F for 10 mins.

2) Cut each Brinjal into 4 sections lengthwise without cutting the stems. Stuff the brinjals with the above paste without breaking them and keep the remaining paste aside.

3) Heat 1 Tbsp oil in a pan, add cumin seeds. Once they crack add curry leaves and stuffed brinjals, remaining paste and add little water. Cover and cook on low heat until brinjals are almost cooked by stirring in between. Add the tamarind paste, some water and adjust the salt and cook again until brinjals are completely cooked.

I did the 3rd step in microwave so that we don't have to worry about burning the curry and also easy.